Rice Milk

Rice milk is the mildest, lightest plant-based milk there is. No nutty taste, no grainy note, just light and subtly sweet. And importantly: hypoallergenic. No nuts, no gluten, no soy. For people with allergies or intolerances, rice milk is often the only safe option.

The sweetness comes from the starch in rice that breaks down into sugars during cooking. So you need to add less sweetener than with other plant-based milks. This natural sweetness makes it especially popular with children.

The downside? Rice milk is thin. It doesn't have the creaminess of cashew or the body of oat. It's really light. Some people find that pleasant, others miss the fullness. Don't expect a thick, creamy milk - that's simply not what rice does.

Cook rice first

Unlike nut milk, for rice milk you need to cook rice first. Raw rice doesn't work - it's too hard and the starch isn't available. You need cooked, cooled rice.

Use white rice. Brown rice can also work, but gives a coarser texture and nuttier taste. White rice gives the lightest, sweetest milk. Basmati, jasmine, or regular white rice - they all work.

Cook 120 grams of uncooked rice according to the instructions on the package. That yields about 2 cups of cooked rice. Let it cool completely before putting it in Mylky. Warm rice can cause problems with the blender and also gives an odd taste.

This means you need to plan ahead. You can't spontaneously decide to make rice milk - you need at least half an hour for cooking and cooling. More convenient: cook a larger quantity of rice and store it in the fridge. Then you always have stock for rice milk.

Making rice milk with Mylky

This goes in two rounds because rice is thicker than nuts or oats.

First round: Put 1 cup of cooked rice in the filter basket. Add half a teaspoon of salt and 1-2 tablespoons of agave syrup (or 2-3 dates). Fill the jug with water up to the min line. Start the program.

Second round: When the cycle is done, remove the pulp from the filter basket. Refill it with the second cup of rice. Start the machine again. After this second round you have your rice milk.

Why two rounds? Rice is softer and thicker than nuts. If you put all the rice in at once it becomes too thick to filter properly. By splitting it up you get smoother milk.

Adjust sweetness

Rice is naturally already sweet, but how much depends on your taste. Start with 1 tablespoon of agave syrup or 2 dates. Taste after the first round and possibly add more in the second round.

For children, rice milk works well because it's already sweet by itself. Much less sweetener needed than with other plant-based milks.

That rice pulp

After both rounds, wet rice pulp remains. You can't do as much with this as with nut or oat pulp. Rice has little flavor or structure left after processing.

Stirring into soup as a thickener is the most practical option. Processing into rice cakes also works - mix it with egg and spices, form flat cakes and fry them crispy. Or compost if you really don't want to do anything with it.

Where it works well

In coffee, rice milk is less suitable. It's too thin and the sweetness doesn't always pair with espresso. It also barely froths. For regular coffee it can work, but not for cappuccino.

For children it works just fine. With cocoa for chocolate milk, over breakfast cereal, or just drinking cold. That mild sweetness without weird flavors appeals.

In baking you can use it, but account for the thin consistency and extra sweetness. Pancakes and waffles work great. For cake you might need to use slightly less sugar.

In smoothies it gives a light base without much of its own flavor. Unlike oats or nuts which always bring their own character. Good if you want to put fruit flavor front and center.

For people with allergies, rice milk is often the savior. No nuts, no gluten, no soy - it's one of the few options that's truly safe for almost everyone.

When it goes wrong

Too thick or mushy? You've used too much rice at once. Next time really do two rounds with 1 cup per time. Or you've used too little water.

Too watery? Use slightly more rice - 140-150 grams uncooked instead of 120. Or add an extra date, which gives a bit more body.

Strange taste? Check if your rice is still good. Old, cooked rice can get a sour smell. Always use fresh or recently cooked rice. Also important: wash your rice before cooking to remove excess starch.

Separates very quickly? Rice milk separates faster than other plant-based milks because it's so light. Shaking before use is essential. Dates help to keep it mixed a bit longer.

Storage

Rice milk keeps for 3-4 days in the fridge. Due to the high starch content it can separate or get a bit lumpy faster than other plant-based milks. Store it in a glass bottle and always smell before use.

Always shake vigorously before use - it separates quickly and the starch sinks to the bottom.

Freezing is possible, but the texture can become a bit more watery after thawing. For smoothies it works great, for coffee less so.

In conclusion

Rice milk isn't for everyone. It's thin, it's sweet, and it lacks the fullness of other plant-based milks. But for people with allergies or intolerances it's worth its weight in gold. And for children who aren't fans of nutty taste or the grainy note of oats, this mild sweetness often works well.

It requires some preparation - the rice needs to be cooked and cooled. And the process goes in two rounds instead of one. But if rice milk fits what you need, then it's worth the effort. Especially if you know it's one of the few plant-based milks that's truly hypoallergenic.